蒸茶，是制作茶叶的工序之一，是利用高温高压蒸气将茶蒸热，使梗、叶变软，以利压制成形。蒸茶工具有灶、釜、甄、叉。其制作材料分别以土、铁、木、瓦、竹所制成。 唐代茶叶生产从采摘茶叶到制成茶饼共有七道工序：“采之、蒸之、捣之、拍之、焙之、穿之、封之”蒸茶为第二道工序，利用高温高压蒸汽将茶蒸热，使梗、叶变软，以利压制成形。宋代贡茶在采摘之后、蒸造之前，还要比唐茶多一道工序：拣茶。 [1]
方包茶的毛茶预处理分切铡。筛分。配料。蒸茶。渥堆等过程，然后筑制。
Cent cuts the gross tea pretreatment that just wraps tea the process such as tea of cut up with a hay cutter, screening, burden, evaporate, wetting caboodle, build next make.
根据烘干和失活技术，它是分分为炒茶，烤茶，晒干的绿茶和蒸绿茶。
According to the drying and inactivation techniques, it is sub-divided into stir-fried green tea, roasted green tea, sun-dried green tea and steamed green tea.
云南省乔木大叶种晒青茶，经手工挑选高温蒸压而成，其汤色金黄、透亮、香气高纯、滋味回甘、醇厚。
It affords a bright yellowish liquid with pure aroma and fine mellow taste of after sweet.
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